If you haven’t had enough holiday yet, you’re in luck. Those who celebrate Kwanzaa are still in full swing. And New Year’s Eve and New Year’s Day are just around the corner — which means more big celebratory meals on the horizon.

Among all the hoopla that marks the holiday season in America, I think it’s the eating that I tire of first. It seems like there just aren’t enough hefty cuts of meat or festive sides to make it through all the merry-making.

Growing up, my mother alternated on Christmas between a standing rib roast and a repeat appearance of a turkey. On New Year’s Eve or New Year’s Day, she said you had to serve pork because it symbolized good luck in some culture.

She’d have been right in step this year, as a crown roast of pork is huge among the cooks and hosts on the Food Network. It’s a bit of an oxymoron, but that’s what I watch on TV in the gym when I hit the treadmill or ride the stationary bike. I hadn’t really made note, but my boyfriend finally said in exasperation two weeks ago, “Geez, everybody is making the same thing.”

He’s right. Paula Deene and Ann Burrell were the last two who I saw tackle this dish. Paula made a Southern cornbread stuffing to accompany her roast; Ann stuck with a stuffing that featured primarily fruits and vegetables.

But while this cut of meat may be popular this year, you need more than one roast up your sleeve to get you through this time of year. Hence, the turkey, the standing rib, and the ham. Add a big lasagna or a crown roast of lamb to the lineup, not to mention fancy spreads of fish and Italian antipasto — and you can understand why some people, like me, look forward to the end of partying simply because they can’t eat another bite.

That’s when the chefs among us tell us we must lose the holiday pounds they’ve just helped us pack on, and we go into pare-down mode, with headlines and promos that scream “Eat Lite!”

But you only have about four weeks of that, because then it’s Super Bowl time and not only does the game on the gridiron begin, but so do the games in the kitchen, as so many of us feel the need to roll out a repast fit for the likes of a linebacker — pizza and chili, overstuffed sandwiches, chips and dips, and that’s just for starters.

Come to think of it, we’re really a nation of bingers, because there’s at least one occasion every month that lends itself to stuffing your face. The Super Bowl is followed closely by Valentine’s Day and all that chocolate, and less than a month later, Staten Islanders begin celebrating St. Patrick’s Day with a parade and round of partying, well in advance of the actual observance on March 17. Next come Easter and Passover, with their symbolic food traditions, and then you hit the unofficial start of barbecue season on Memorial Day, followed by proms and graduations. Somewhere in there, we also salute Moms and Dads, usually over a meal of some sort.

At least, come spring and summer, you can get through some of these celebrations with something simple like hamburgers and hot dogs.

Right now, though, the platters and carving sets are on constant standby. Tureens and ladles sit at the ready. And I know the drill: Keep the grub coming; guests are on the way.

What food traditions do you observe, come the holiday season? And what do you serve your family in January, when the pressure of presenting a grand feast has eased? You can post your answer at the end of this column on silive.com, email me at hack@siadvance.com or call at 718-816-8350.

Thanks for reading. I’m counting on you being right back here next week — and that will be next year.